Easy Cranberry Whole Wheat Buttermilk Biscuits Recipe

Discover the delightful blend of wholesome goodness and sweet-tart flavor with these easy Cranberry Whole Wheat Buttermilk Biscuits. Made with plant-based buttermilk, whole wheat flour, and juicy cranberries, this recipe offers a perfect balance of nutrition and indulgence. Whether for breakfast, brunch, or an afternoon treat, these biscuits bring a fluffy, tender texture and a natural sweetness that brightens every bite.

Why You’ll Love This Recipe

• Wholesome flavor: The whole wheat flour adds a nutty, hearty taste that complements the bright cranberries beautifully.
• Fluffy texture: Thanks to plant-based buttermilk and natural gelling agents, these biscuits rise perfectly with a soft crumb.
• Simple ingredients: Using pantry staples and fresh cranberries makes this recipe effortless to prepare anytime.
• Versatile serving: These biscuits pair wonderfully with both sweet and savory dishes for any meal.
• Healthy twist: Swapping refined flour for whole wheat and using plant-based dairy options adds a nourishing touch.

Ingredients You’ll Need

These seamless ingredients create a biscuit that boasts texture, flavor, and a pop of natural color. Each component plays a vital role in achieving tender, moist results with a pleasant sweetness from the cranberries.

• Whole wheat flour: Provides a rich, wholesome base and a slightly denser texture than all-purpose flour.
• Plant-based buttermilk: Adds acidity and moisture for tender crumb and helps activate the leavening agents.
• Baking powder: Essential for a light rise and fluffy texture throughout the biscuit.
• Baking soda: Works alongside plant-based buttermilk to promote lift and gentle browning.
• Natural gelling agent: Helps bind ingredients and enhances the moisture retention in the biscuits.
• Sweet cranberries: Bursts of tart-sweet flavor and satisfying chew provide natural sweetness and color highlights.
• Vegetarian Worcestershire sauce (natural): Just a dash to deepen the flavor complexity without overpowering.
• Smoked turkey bacon pieces: Optional, for a savory contrast and smoky richness in each bite.
• Plant-based butter: Adds richness and a tender crumb with a subtle creamy flavor.
• Maple syrup (natural): A touch of sweetness that complements the cranberries perfectly without overpowering them.
• Sea salt: Balances the sweetness and enhances all the flavors in the biscuit.

Variations for Cranberry Whole Wheat Buttermilk Biscuits

Feel free to make this recipe your own by experimenting with flavors and textures. These biscuits are wonderfully adaptable and easily cater to different tastes and dietary preferences.

• Nutty addition: Fold in chopped walnuts or pecans for a crunchy texture contrast.
• Herb infusion: Add fresh rosemary or thyme to give a savory, aromatic twist.
• Sweet swap: Use dried apricots or cherries instead of cranberries for a different fruity note.
• Vegan friendly: Substitute plant-based butter with coconut oil and use flaxseed meal mixed with water instead of plant-based buttermilk.
• Spiced variation: Add cinnamon or nutmeg to introduce warm spices that enhance the cranberries.

How to Make Cranberry Whole Wheat Buttermilk Biscuits

Step 1: Preheat and Prepare

Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking, setting the stage for perfect baking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together whole wheat flour, baking powder, baking soda, sea salt, and the natural gelling agent. This dry mix creates a balanced base crucial for texture and rise.

Step 3: Cut in Plant-Based Butter

Use a pastry cutter or your fingers to incorporate chilled plant-based butter into the dry ingredients until the mixture resembles coarse crumbs, ensuring a flaky biscuit texture.

Step 4: Add Cranberries and Optional Smoked Turkey Bacon

Gently fold in the cranberries and, if desired, chopped smoked turkey bacon pieces, distributing them evenly to create that delightful flavor balance.

Step 5: Combine Wet Ingredients

In a separate bowl, whisk together plant-based buttermilk, maple syrup (natural), and vegetarian Worcestershire sauce (natural). Pour these wet ingredients into the dry mixture just until moistened.

Step 6: Form the Biscuits

Using a floured surface, gently knead the dough a few times, then pat it out to about 1-inch thickness. Use a biscuit cutter to cut rounds and place them on your prepared baking sheet.

Step 7: Bake to Golden Perfection

Bake for 12-15 minutes or until the tops turn golden brown, and the biscuits feel light to the touch. Remove and let them cool slightly before serving.

Pro Tips for Making Cranberry Whole Wheat Buttermilk Biscuits

• Cold ingredients: Keep the plant-based butter and buttermilk chilled to ensure flaky, tender biscuits.
• Don’t overmix: Mix the dough only until just combined to avoid tough biscuits.
• Use fresh cranberries: Fresh or frozen cranberries (thawed) work best for vibrant flavor and juiciness.
• Press straight down: When cutting biscuits, press the cutter straight down without twisting for even rise.
• Quick cooling: Let biscuits cool on a wire rack to maintain crisp edges and avoid sogginess.

How to Serve Cranberry Whole Wheat Buttermilk Biscuits

Garnishes

Top your biscuits with a spread of plant-based butter or a drizzle of warm maple syrup (natural) for a mouthwatering finish. Fresh herbs like thyme or rosemary add a lovely aromatic complement.

Side Dishes

Serve alongside a fresh fruit salad, roasted vegetables, or a savory tofu scramble for a wholesome, balanced meal. These biscuits are also fantastic with a bowl of warm soup or stew.

Creative Ways to Present

Slice open and layer with smoked turkey slices and plant-based cheese (plant-based) for a hearty biscuit sandwich. Alternatively, create mini biscuit sliders or serve as a base for a brunch charcuterie board.

Make Ahead and Storage

Storing Leftovers

Keep leftover biscuits in an airtight container at room temperature for up to two days to preserve freshness and softness.

Freezing

Freeze biscuits in a single layer on a baking sheet, then transfer to a sealed bag or container for up to three months. This keeps them fresh and ready for quick meals.

Reheating

Reheat in a warm oven at 350°F (175°C) for 5-7 minutes or until warmed through, or microwave for 20-30 seconds to enjoy soft, fluffy biscuits anytime.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, all-purpose flour can be used for a lighter texture, but whole wheat flour provides more nutrients and a richer flavor.

How do I make plant-based buttermilk at home?

Simply mix your favorite plant-based milk with a tablespoon of lemon juice or apple cider vinegar and let it sit for 5-10 minutes until it thickens slightly.

Are frozen cranberries okay to use in this recipe?

Absolutely! Thaw and drain frozen cranberries before adding them to avoid extra moisture in the dough.

Can I make these biscuits vegan?

Yes, by using plant-based butter and a flax or chia seed mixture as an egg substitute, you can easily keep this recipe vegan.

What is the best way to store leftover biscuits?

Keep them in an airtight container at room temperature for a couple of days or freeze for longer storage to maintain freshness.

Final Thoughts

These Cranberry Whole Wheat Buttermilk Biscuits combine the heartiness of whole grains with the bright burst of cranberries in an irresistibly fluffy package. They are easy to make, delightful to share, and endlessly versatile. Give this recipe a try, and enjoy the comforting warmth and fresh flavors any time of the day.

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